The thickening properties of native gellan gum are due to freeze drying–induced aggregation-Reference-Cited by-同舟云学术

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The thickening properties of native gellan gum are due to freeze drying–induced aggregation

Published:2020-12 Issue: Volume:109 Page:105997
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shinsho Ayaka,Brenner Tom,Descallar Faith Bernadette,Tashiro Yuri,Ando Nobuki,Zhou Yun,Ogawa Hiroo,Matsukawa Shingo

Funder

Ministry of Education, Culture, Sports, Science and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference29 articles.

1. Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk;Buldo;Food Hydrocolloids,2016

2. Role of gellan gum microstructure in freeze drying and rehydration mechanisms;Cassanelli;Food Hydrocolloids,2018

3. Texture, microstructure and consumer preference of mango bars jellified with gellan gum;Danalache;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2015

4. A study on phase separation behavior in kappa/iota carrageenan mixtures by micro DSC, rheological measurements and simulating water and cations migration between phases;Du;Food Hydrocolloids,2016

5. Frozen food science and technology;Evans,2009

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